I get so happy when I find recipes that really work and I decide that THIS is the one I will continue using. Then it is no point searching anymore! This is one of those recipes. It is a sponge cake with a lovely flavour and consistency, ideal as basis for celebration cakes of various kinds. Feel free to choose what you want to fill it with, e.g. jam, berries, chocolate cream, custard....whatever you like.....This is the sponge cake I used for my Ferrero Rocher Deluxe Cake, recipe HERE and picture below. See also pictures and links below to suggestions for lovely creams you can fill or decorate the cake with. (You can also find link to Basic recipe for Chocolate Cake Traybake below).

Put sugar and softened butter in a baking bowl and beat until light and fluffy for approx. 15 minutes using an electric micer. Mix flour, corn flour, baking powder and salt and sift this into the buttercream, alternating with the whipping cream and vanilla extract. Put the eggwhites and lemon juice in another bowl, beat this until half-stiff and mix it gently into the batter. Pour the batter into a lined and buttered springform tin, approx. 26 cm., and bake on the middle rack at 180 degrees Celcius for 35-45 minutes. Check with a baking pin after 35 minutes, but you probably need to leave it a few more minutes. A good idea is to cover it with a baking paper the last minutes in order to avoid the top becoming too dark. Let the cake cool completely in the tin, preferably overnight. You may well put it upside-down on a tray.TIPS: I have received feedback from a reader that her sponge cake was not thorougly baked after following the above temperature / baking time. You might need to adjust / increase the baking time and possbly set the temperature to 190 degrees Celcius. In my experience, baking time of this kind of sponge cake varies from oven to oven. My oven is quite "strong".
Sponge Cake recipe is adapted from the great book "Love Manuela".